It's been quite some time. I hope all are well. Unable to continue making cheese, and simplifying our lives accordingly. Selling off some things at substantially (pretty close to half, I think) off, so if any could use these, good chance to get them cheap:

Seed Starter warming mats: $12 each, $20 for both (Got the idea from Sailor on this one - they worked great, wrapped around the cheese molds during pressing, etc). - SOLD

Extech pH110 meter - $35. As most probably know, there has been an issue with these meters working properly. It took me 3 meters (to Extech's credit, given without question when I contacted them on how screwy the original was performing) to get one that, by all I can tell, performed well. This one was my workhorse during my time making cheese. That said, it's been quite awhile, so I don't know how it's doing now but presume it's fine. I know that's lame, but I am letting it go so cheaply simply because I don't want to trouble with maintaining it any longer. I keep it in pH 4 buffer, and it's never dried out. - Sold

Glad to hear you are okay but sad you'll be giving up cheese. I am not in cheese mode these days but I will be again soon I think. I will take these items off your hands:

4 reblochon molds w/ followers: $5.50 each, $20 for the set. Used once, from Glengarry.Camembert Molds, no followers: $5 for each, $17 for all 4. A few batches in these, maybe 3-4?Kadova 1.5-2 kg: $50 Used 2-3X (I think?).Tomme mold w/follower: $7. Used on several tommes, can't recall how many (8-10?)Seed Starter warming mats: $12 each, $20 for both (Got the idea from Sailor on this one - they worked great, wrapped around the cheese molds during pressing, etc).Johnson external thermostatic controller (copper probe, keeps converted refrigerators to cheese aging, beer cellar temps): $15 each or $25 for both.SS Milk Tote with lid, gasket (holds about 6 gallons): $45

Extech pH110 meter - $35. As most probably know, there has been an issue with these meters working properly. It took me 3 meters (to Extech's credit, given without question when I contacted them on how screwy the original was performing) to get one that, by all I can tell, performed well. This one was my workhorse during my time making cheese. That said, it's been quite awhile, so I don't know how it's doing now but presume it's fine. I know that's lame, but I am letting it go so cheaply simply because I don't want to trouble with maintaining it any longer. I keep it in pH 4 buffer, and it's never dried out.

Thank you, everyone. Smelly, PM sent, Heather, wish I had more to go but I'm afraid Debi's kindly taken most, and the meter's pending. The only thing I have left is the PID controller system, which is a pretty specific thing, I understand.